Turkey Meatballs In Tomato Ginger Curry Recipes

Steps:

• Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the coconut oil and swirl to melt and coat the base of the pot. Add the onion, ginger, garlic, cilantro stems and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
• Add the tomato paste and stir to coat the vegetables. Add the curry powder, cumin, coriander and cayenne and stir to combine and toast the spices. Add the tomatoes, stock, and potatoes to the pot. Bring the mixture up to a boil, then turn the heat down to low, cover the pot and let simmer until the potatoes are very tender, about 25 minutes.
• Add the turkey and peas to the pot and simmer until heated through, another 5 minutes. Turn off the heat and stir in the cream and lime juice.
• Ladle the curry into bowls and garnish with the chopped cilantro. Serve with rice, if desired.

Steps:

• Put the peeled onion and celery into a processor and blitz to a mush. Or you can chop as finely as humanly possible by hand. Reserve 2 tablespoons for the meatball mixture.
• Warm the garlic flavoured oil in a heavy saucepan or Dutch oven, add the onion and celery mixture, along with the thyme, and cook at moderate to low heat, stirring every now and again, for about 10 minutes.
• Add the cans of tomato, filling up each empty can with water to add to the pan. Season with the sugar, salt and pepper, stir and then leave to come to a bubble, and then turn down to let it simmer gently while you get on with the meatballs.
• Put all the ingredients for the meatballs, including the reserved chopped onion and celery, and salt according to preference, into a large bowl and mix together, gently, with your hands, wearing disposable vinyl gloves if you feel so inclined. Don't over-mix, as that will make the meatballs dense-textured and heavy.
• When all the meatball ingredients are not too officiously amalgamated, start rolling. The easiest way really to do this is to pinch out an amount about the size of a generously heaped teaspoon and roll into a bowl between the palms of your hands. Put the meatballs on a baking tray, lined with baking parchment or greaseproof paper, as you go. You should get about 50 little meatballs.
• Drop these gently into the simmering sauce; I try and let these fall in concentric circles working around the pan from the outside edge inwards, in only the vaguest of fashions.
• Let the meatballs cook for 30 minutes, until cooked through. Serve with rice or pasta or however you so please.

Steps:

• Combine pork, fish sauce, garlic, ginger, lemon grass paste, cilantro, and peanut oil in a mixing bowl. Mix well. Refrigerate at least 1 hour to blend flavors.
• Shape pork mixture into 1 1/4-inch meatballs. (Mixture should yield approximately 34 to 36 meatballs.)
• Heat 1 tablespoon peanut oil in a large skillet over medium heat. Cook meatballs in batches, giving the pan a shake occasionally. Turn meatballs until brown on all sides and cooked through, approximately 14 to 16 minutes. Remove meatballs to a bowl.
• In a large saucepan, heat remaining 1 tablespoon oil over medium heat. Cook onion until translucent, 5 to 6 minutes. Add tomatoes and bring to a simmer. Stir in curry paste. Cover and simmer over low heat until sauce begins to reduce, 20 to 25 minutes. Remove from heat and cool slightly.
• Process sauce with an immersion blender until smooth. Stir in coconut milk and adjust taste by adding additional salt if needed. Return meatballs to sauce and simmer for an additional 5 minutes, or until warmed through.
• Garnish with cilantro if desired.

Steps:

• In a large bowl, combine cheese, bread crumbs, onion, chives, garlic, salt, pepper, oregano and red pepper flakes, if using, and mix well. Add turkey and egg and blend with your hands until well mixed. If you've got time, cover mixture and chill for an hour or up to 24 hours. These are easiest to form into balls while very cold. Form into 28 meatballs, each about 1 1/4-inches in diameter.
• Heat 2 tablespoons of the oil in a large sauté pan. When hot, add enough of the meatballs to fit in one layer without crowding, and brown on all sides, 5 to 8 minutes. Transfer to a plate, add another tablespoon of oil to pan and brown another layer of meatballs, transferring them to the plate as they brown. Repeat until all meatballs are browned, adding more oil to the pan as needed.
• When meatballs are all browned, add marinara sauce to pan and bring to a simmer, scraping up the browned bits on the pan bottom. Return meatballs and their juices to pan, shake pan to cover the meatballs with sauce, and lower heat. Partly cover pan and simmer until the meatballs are cooked through, 15 to 20 minutes.
• Serve hot, drizzled with more olive oil and sprinkled with more cheese, if you like.